These Salmon & Egg Breakfast Tacos are a fresh, hearty way to start the day—perfect for weekend brunch or a quick weeknight dinner. Flaky roasted salmon and creamy scrambled eggs come together in warm tortillas, finished with a squeeze of lime and your favorite toppings for a savory, satisfying bite.
Ingredients
Tacos
- Avocado oil for the baking sheet
- 1 lb of wild Alaska Salmon
- 1 Tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp fresh ground Black Pepper
- 1 Lemon, sliced
- 1 tsp Ancho Chili Powder (optional)
- 8 (5 – 6in) Corn Tortillas
- 1 Tbsp Butter or Ghee
- 6 Lg Eggs, lightly beaten in a bowl with a pinch of salt
Optional Toppings
- 1 Lime, cut into quarters
- 1 medium Avocado, pitted, sliced and cooped
- 1 medium ripe Tomato, chopped or sliced
- 1/4 cup chopped Red Onion
- 1/4 cup chopped fresh Cilantro
- 1/2 cup crumbled Queso Fresco
- Jalapeno slices
Instructions
- Bake the Salmon – Preheat oven to 325°F. Line a baking sheet with foil and oil lightly. Place salmon on the sheet, brush with olive oil, season with salt, pepper, and chili powder (if using), and top with lemon slices. Roast 15–18 min, until opaque.
- Flake the Salmon – Let rest a few minutes, then break into large chunks, leaving the skin behind.
- Warm the Tortillas –
- Gas stove: Heat directly over a low flame for ~20 sec per side, slightly charring edges.
- Electric stove: Heat in a dry skillet for ~20 sec per side. Keep warm in a towel.
- Scramble the Eggs – Melt butter in a skillet over medium-low heat. Add eggs, stirring constantly until soft curds form and eggs are just set.
- Assemble & Serve – Fill tortillas with salmon chunks, a squeeze of lime, and scrambled eggs. Add toppings of choice and serve immediately.
